Healthy Middle-Eastern Inspired Meal-Prep

Instructions

1. Preheat the oven to 180°C / 356°F fan-assisted. Prick each sweet potato a few times with a fork, then transfer them to one half of a large baking tray and bake for 20 minutes.
2. Drain and rinse the chickpeas, then and add them to the other side of the large baking tray. Drizzle with olive oil and season with generous pinches of salt and pepper, then use a metal spoon to give them a stir. Bake for 45 minutes or until the chickpeas are crispy and the potato is soft in the middle.
3. Next add the couscous to a saucepan along with 350ml of cold water and a pinch of salt. Bring to the boil, then simmer with the lid on for 10 minutes or until the couscous is soft and fluffy. Set aside and leave to fully cool.
4. Meanwhile, pick the leaves off the parsley and mint, and finely chop both. Slice the olives in half, and drain and rinse the cannellini beans. Add the frozen peas to a saucepan on a medium heat and cover them with hot water straight from the kettle. Bring to a boil and cook for 2-3 minutes, then drain and add to a large mixing bowl along with the mint, parsley and cannellini beans. Add the pine nuts to a pan over a medium heat and toast for 3-6 minutes or until golden brown, then add them to the mixing bowl along with the juice of the lemon, 2 tbsp extra virgin olive oil and generous pinches of salt and pepper. As soon as the couscous has cooled, add it to the mixing bowl and give everything a stir until fully combined. Leave to one side.
5. Once the chickpeas are done, transfer each sweet potato to a lunchbox and divide the salad between the air-tight lunch boxes. Then sprinkle the sumac, cumin and cinnamon over the chickpeas, and use a metal spoon to give them a good stir. Either add the chickpeas directly to the lunchbox or store them separately in a bowl in the fridge (uncovered) so they stay crispy, then add them to the lunchbox each morning. Next slice the radishes and place a handful in each lunchbox along with a few cherry tomatoes. Finish with a sprinkling of pomegranate seeds. Store the boxes with their lids on in the fridge for up to 4 days. We like to reheat the sweet potato in a microwave or oven before serving.
6. Finally, combine the tahini sauce ingredients together in a small bowl along with 3 tbsp of water (add more tahini or water to get the desired consistency). Store the dressing in a separate air-tight container and pour over the meal prep each morning. Done!